Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Enchaladas Con Carne, Grasshopper Brownies, and Barbecued Hamburgers (which will be great for Monday's Labor Day feast). Enjoy!
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
BARBECUED HAMBURGERS
This comes from FamilyTime, and begins, “Remember these for your next cookout.”
Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped or 1 garlic clove, finely minced
1 (4-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
salt and pepper, to taste
1 1/2 pounds lean ground beef
4 hamburger buns, toasted
Directions
Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.
Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.
Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
Showing posts with label Grasshopper Brownies. Show all posts
Showing posts with label Grasshopper Brownies. Show all posts
Thursday, January 14, 2021
Thursday, September 3, 2020
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Enchaladas Con Carne, Grasshopper Brownies, and Barbecued Hamburgers (which will be great for Monday's Labor Day feast). Enjoy!
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
BARBECUED HAMBURGERS
This comes from FamilyTime, and begins, “Remember these for your next cookout.”
Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped or 1 garlic clove, finely minced
1 (4-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
salt and pepper, to taste
1 1/2 pounds lean ground beef
4 hamburger buns, toasted
Directions
Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.
Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.
Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
BARBECUED HAMBURGERS
This comes from FamilyTime, and begins, “Remember these for your next cookout.”
Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped or 1 garlic clove, finely minced
1 (4-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
salt and pepper, to taste
1 1/2 pounds lean ground beef
4 hamburger buns, toasted
Directions
Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.
Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.
Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
Monday, January 13, 2020
Meatless Monday
We've survived another weekend (a good thing!). But if you're like me, you probably didn't accomplish everything you intended to get done.
Did I get that one right? If the answer is yes, I thought so. But if you accomplished everything you planned, please give me a clue how you did it! Unless, of course, your plans were simply to veg out all weekend!
No matter, there's always next weekend!
In the meantime, it's time for another Meatless Monday, where we explore vegetarian food. Today's six yummy vegetarian recipes include Lasagna Roll-Ups and a Vegetable Frittata. Enjoy!
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
CRANBERRY PUMPKIN BREAD
This comes from the infamous long-since-forgotten emailing list. Makes 2 loaves, 16 servings each.
Ingredients
3 1/2 cups flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
dash salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute or egg whites
1 can whole berry cranberry sauce
1 can pumpkin
1/3 cup applesauce applesauce
1 tablespoon grated orange peel
2 tablespoons chopped nuts, optional
Directions
Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray.
Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired.
Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan.
VEGETABLE FRITTATA
This also comes from the infamous long-since-forgotten emailing list.
Ingredients
Mixture of green peppers, red peppers, yellow peppers, onion, mushrooms, broccoli, squash (about 2-3 cups total)
Olive oil
5-6 eggs
Milk
About 1/2 cup grated cheese (Cheddar, Swiss or Parmesan)
Salt and freshly-ground pepper to taste
Parsley sprigs for garnish
Directions
Preheat oven to 350 degrees F.
Gently saute the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.
Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.
Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking. Bake until the top of the frittata is no longer runny. Garnish and serve.
AMBROSIA SALAD
This comes from Delish, and begins, “There's a reason it's a classic.”
To view this online, click here.
Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.
Ingredients
1 1/2 c. Cool Whip
1/2 c. sour cream
3 c. mini marshmallows
1 (15-oz.) can mandarin oranges, drained
1 c. chopped fresh pineapple
1 c. shredded coconut
3/4 c. halved maraschino cherries (stems removed), drained
3/4 c. toasted pecans
Directions
In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.
Cover and refrigerate for at least 1 hour and up to overnight.
LASAGNA ROLL-UPS
This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”
Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodle, cooked and drained
2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
3/4 cup Pace® Picante Sauce
4 ounces shredded mozzarella cheese (about 1 cup)
Directions
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarters; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
Did I get that one right? If the answer is yes, I thought so. But if you accomplished everything you planned, please give me a clue how you did it! Unless, of course, your plans were simply to veg out all weekend!
No matter, there's always next weekend!
In the meantime, it's time for another Meatless Monday, where we explore vegetarian food. Today's six yummy vegetarian recipes include Lasagna Roll-Ups and a Vegetable Frittata. Enjoy!
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
CRANBERRY PUMPKIN BREAD
This comes from the infamous long-since-forgotten emailing list. Makes 2 loaves, 16 servings each.
Ingredients
3 1/2 cups flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
dash salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute or egg whites
1 can whole berry cranberry sauce
1 can pumpkin
1/3 cup applesauce applesauce
1 tablespoon grated orange peel
2 tablespoons chopped nuts, optional
Directions
Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray.
Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired.
Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan.
VEGETABLE FRITTATA
This also comes from the infamous long-since-forgotten emailing list.
Ingredients
Mixture of green peppers, red peppers, yellow peppers, onion, mushrooms, broccoli, squash (about 2-3 cups total)
Olive oil
5-6 eggs
Milk
About 1/2 cup grated cheese (Cheddar, Swiss or Parmesan)
Salt and freshly-ground pepper to taste
Parsley sprigs for garnish
Directions
Preheat oven to 350 degrees F.
Gently saute the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.
Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.
Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking. Bake until the top of the frittata is no longer runny. Garnish and serve.
AMBROSIA SALAD
This comes from Delish, and begins, “There's a reason it's a classic.”
To view this online, click here.
Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.
Ingredients
1 1/2 c. Cool Whip
1/2 c. sour cream
3 c. mini marshmallows
1 (15-oz.) can mandarin oranges, drained
1 c. chopped fresh pineapple
1 c. shredded coconut
3/4 c. halved maraschino cherries (stems removed), drained
3/4 c. toasted pecans
Directions
In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.
Cover and refrigerate for at least 1 hour and up to overnight.
LASAGNA ROLL-UPS
This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”
Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodle, cooked and drained
2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
3/4 cup Pace® Picante Sauce
4 ounces shredded mozzarella cheese (about 1 cup)
Directions
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarters; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
Thursday, August 29, 2019
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Enchaladas Con Carne and Grasshopper Brownies. Enjoy!
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
BARBECUED HAMBURGERS
This comes from FamilyTime, and begins, “Remember these for your next cookout.”
Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped or 1 garlic clove, finely minced
1 (4-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
salt and pepper, to taste
1 1/2 pounds lean ground beef
4 hamburger buns, toasted
Directions
Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.
Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.
Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
BARBECUED HAMBURGERS
This comes from FamilyTime, and begins, “Remember these for your next cookout.”
Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped or 1 garlic clove, finely minced
1 (4-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
salt and pepper, to taste
1 1/2 pounds lean ground beef
4 hamburger buns, toasted
Directions
Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.
Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.
Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
Friday, May 10, 2019
Friday Recipes
It's finally Friday, time to get ready for the weekend. Here are six yummy recipes to help you through the weekend, including Piña Colada Chicken Salad and Grasshopper Brownies. Enjoy!
STEAK ’N’ BACON CHEDDAR MEATBALLS
This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”
Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.
This was featured in “Lucky to Be a Leftover” and can be viewed online here.
Ingredients
3 tablespoons olive oil
1 onion, minced
Scant 8 ounces bacon, cut into 1/4-inch dice
1 pound cooked steak, diced
1 pound ground beef, 80% lean
6 ounces sharp Cheddar cheese, coarsely grated
3 large eggs
1/2 cup unseasoned bread crumbs
2 teaspoons salt
Black pepper
Preparation
In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
Let cool for at least 5 minutes before serving.
EXTRA-EASY SPINACH LASAGNA
This is from FamilyTime, and begins, “No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.”
Serves: 8 servings (1 cup each); Prep Time: 20 minutes; Cook Time: 50 minutes
View this online here.
Ingredients
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
8 ounces shredded mozzarella cheese (about 2 cups)
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
6 uncooked lasagna noodle
1/4 cup water
Directions
Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.
Spread 1 cup sauce in a 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat the layers. Top with the remaining sauce. Slowly pour water around the inside edges of the baking dish. Cover.
Bake at 400°F. for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until it's hot and bubbling. Let stand for 10 minutes.
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.
CHOCOLATE-HONEY BROWNIE BARS
This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings
To view this online, click here.
Ingredients
3/4 cup butter
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup sugar
1/2 cup plus 2 Tbsp. honey, divided
2 eggs
1 cup flour
Directions
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.
Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.
PARMESAN CHICKEN
This recipe is from Ina Garten of the Food Network’s show, Barefoot Contessa.
Total: 30 min; Prep: 20 min; Cook: 10 min; Yield: 6 servings; Level: Intermediate
To view this online, click here.
Ingredients
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
STEAK ’N’ BACON CHEDDAR MEATBALLS
This is from Juila Moskin in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”
Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.
This was featured in “Lucky to Be a Leftover” and can be viewed online here.
Ingredients
3 tablespoons olive oil
1 onion, minced
Scant 8 ounces bacon, cut into 1/4-inch dice
1 pound cooked steak, diced
1 pound ground beef, 80% lean
6 ounces sharp Cheddar cheese, coarsely grated
3 large eggs
1/2 cup unseasoned bread crumbs
2 teaspoons salt
Black pepper
Preparation
In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
Let cool for at least 5 minutes before serving.
EXTRA-EASY SPINACH LASAGNA
This is from FamilyTime, and begins, “No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.”
Serves: 8 servings (1 cup each); Prep Time: 20 minutes; Cook Time: 50 minutes
View this online here.
Ingredients
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
8 ounces shredded mozzarella cheese (about 2 cups)
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
6 uncooked lasagna noodle
1/4 cup water
Directions
Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.
Spread 1 cup sauce in a 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat the layers. Top with the remaining sauce. Slowly pour water around the inside edges of the baking dish. Cover.
Bake at 400°F. for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until it's hot and bubbling. Let stand for 10 minutes.
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.
CHOCOLATE-HONEY BROWNIE BARS
This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings
To view this online, click here.
Ingredients
3/4 cup butter
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup sugar
1/2 cup plus 2 Tbsp. honey, divided
2 eggs
1 cup flour
Directions
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.
Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.
PARMESAN CHICKEN
This recipe is from Ina Garten of the Food Network’s show, Barefoot Contessa.
Total: 30 min; Prep: 20 min; Cook: 10 min; Yield: 6 servings; Level: Intermediate
To view this online, click here.
Ingredients
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
Thursday, September 13, 2018
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Enchaladas Con Carne and Grasshopper Brownies. Enjoy!
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
BARBECUED HAMBURGERS
This comes from FamilyTime, and begins, “Remember these for your next cookout.”
Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped or 1 garlic clove, finely minced
1 (4-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
salt and pepper, to taste
1 1/2 pounds lean ground beef
4 hamburger buns, toasted
Directions
Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.
Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.
Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
MEXICAN LASAGNA
This comes from Rachael Ray, star of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this recipe online, click here.
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
ENCHILADAS CON CARNE
This is from Sam Sifton, founding editor of New York Times Cooking. Sam wrote, “There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you’re fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)” (Note: You may have to sign up to see the above-mentioned salsa.)
Yield: 4 to 6 servings; Time 1 1/2 hours
This was featured in “Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table,” and can be viewed online here.
Ingredients
For the Chili Con Carne:
1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
For the Enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)
Preparation
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
BARBECUED HAMBURGERS
This comes from FamilyTime, and begins, “Remember these for your next cookout.”
Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped or 1 garlic clove, finely minced
1 (4-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
salt and pepper, to taste
1 1/2 pounds lean ground beef
4 hamburger buns, toasted
Directions
Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.
Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.
Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
Tuesday, August 28, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Thai Peanut Chicken and Grasshopper Brownies. Enjoy!
CREAMY RIGATONI WITH SAUSAGE AND FENNEL
This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!
This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”
Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.
To view this online, click here.
Ingredients
3 tablespoons olive oil
3 cups chopped fresh fennel or celery
1 large yellow onion, chopped (about 1 1/2 cups)
1 lb bulk mild Italian sausage
2 teaspoons minced garlic
1 teaspoon whole fennel seeds, crushed or chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 lb rigatoni pasta
1/2 cup chopped fresh parsley, divided
1 cup fresh-grated Parmesan cheese, divided
Directions
In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft.
Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.
Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.
Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM
This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”
To view this online, click here.
Ingredients
Brown Sugar Crisp
1/3 cup all purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
3 tbsp butter, cold
No Churn Ice Cream
1 14 oz can sweetened condensed milk
1/2 tbsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
4 oz cream cheese, softened
2 1/2 cups heavy whipping cream
Raspberry Jam, about 2/3 cup
Directions
For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.
For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.
In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.
Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.
Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.
Cover with plastic wrap and set in the freezer for 5-6 hours before serving.
TUSCAN TORTELLINI SALAD
This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”
Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.
To view this online, click here.
Ingredients
1 lb. fresh cheese tortellini
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tbsp. honey
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
Directions
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.
Garnish with Parmesan.
THAI PEANUT CHICKEN
This recipe, from FamilyTime, begins, “This company-worthy, skillet dish is perfect for weeknight dinners too...it's ready in just 30 minutes and features a savory peanut sauce accented with garlic, lime and cilantro.”
Serves: 4 servings (about 1 1/4 cups each); Prep Time: 15 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
4 skinless, boneless chicken breast half (about 1 pound), cut into 1 1/2-inch pieces
4 teaspoons minced garlic
2 tablespoons lime juice
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons olive oil
1 large onion, thinly sliced (about 1 cup)
2 medium red, yellow or orange bell pepper, cut into 2-inch-long strips (about 3 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk or water
1/4 cup creamy peanut butter
Hot cooked rice
Directions
Stir the chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken mixture and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
Heat the remaining oil in the skillet over medium heat. Add the onion and peppers and cook until they're tender-crisp, stirring occasionally.
Stir the soup, milk and peanut butter in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice and sprinkle with the remaining cilantro.
For Thai Chicken: Substitute 1 cup coconut milk for the milk and add 1 tablespoon green or red curry paste with the peanut butter.
CREAMY RIGATONI WITH SAUSAGE AND FENNEL
This comes from Stephanie who came up with Girl versus Dough. If you haven’t checked out her site (and subscribed), I definitely recommend checking it out!
This recipe, which Stephanie adapted from the Food Network, begins, “This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.”
Prep Time: 40 minutes; Cook Time: 1 hour; Total Time: 1 hour 40 minutes; Yields: 6 servings.
To view this online, click here.
Ingredients
3 tablespoons olive oil
3 cups chopped fresh fennel or celery
1 large yellow onion, chopped (about 1 1/2 cups)
1 lb bulk mild Italian sausage
2 teaspoons minced garlic
1 teaspoon whole fennel seeds, crushed or chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 lb rigatoni pasta
1/2 cup chopped fresh parsley, divided
1 cup fresh-grated Parmesan cheese, divided
Directions
In large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add fennel and onion and cook, stirring often, 7 to 9 minutes until soft.
Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Cook for 1 minute, then pour in white wine. Bring to boil. Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.
Meanwhile, bring large pot of water to boil. Add 2 tablespoons salt to boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.
Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese. Serve topped with remaining parsley and Parmesan cheese.
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM
This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”
To view this online, click here.
Ingredients
Brown Sugar Crisp
1/3 cup all purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
3 tbsp butter, cold
No Churn Ice Cream
1 14 oz can sweetened condensed milk
1/2 tbsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
4 oz cream cheese, softened
2 1/2 cups heavy whipping cream
Raspberry Jam, about 2/3 cup
Directions
For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.
For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.
In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.
Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.
Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.
Cover with plastic wrap and set in the freezer for 5-6 hours before serving.
TUSCAN TORTELLINI SALAD
This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”
Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.
To view this online, click here.
Ingredients
1 lb. fresh cheese tortellini
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tbsp. honey
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
Directions
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.
Garnish with Parmesan.
THAI PEANUT CHICKEN
This recipe, from FamilyTime, begins, “This company-worthy, skillet dish is perfect for weeknight dinners too...it's ready in just 30 minutes and features a savory peanut sauce accented with garlic, lime and cilantro.”
Serves: 4 servings (about 1 1/4 cups each); Prep Time: 15 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
4 skinless, boneless chicken breast half (about 1 pound), cut into 1 1/2-inch pieces
4 teaspoons minced garlic
2 tablespoons lime juice
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons olive oil
1 large onion, thinly sliced (about 1 cup)
2 medium red, yellow or orange bell pepper, cut into 2-inch-long strips (about 3 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk or water
1/4 cup creamy peanut butter
Hot cooked rice
Directions
Stir the chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken mixture and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
Heat the remaining oil in the skillet over medium heat. Add the onion and peppers and cook until they're tender-crisp, stirring occasionally.
Stir the soup, milk and peanut butter in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice and sprinkle with the remaining cilantro.
For Thai Chicken: Substitute 1 cup coconut milk for the milk and add 1 tablespoon green or red curry paste with the peanut butter.
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